Open AccessThe Use of Processing Aids to Control the Water-Binding Properties of Flour Mixtures from Buckwheat Flour
Author(s) -
Maxim S. Okolelov
Publication year - 2021
Publication title -
health, food and biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2712-7648
DOI - 10.36107/hfb.2021.i3.s123
Subject(s) - bioconversion , food science , raw material , wheat flour , microbiology and biotechnology , chemistry , mathematics , biology , fermentation , organic chemistry